Don’t let the short ingredient list fool you – this easy recipe packs a ton of flavor. This is a wonderful way to prepare beets when the weather is warm; light and refreshing, this dish would be the perfect start to a simple summertime meal. I use red beets here, but feel free to substitute any that you find – golden or chioggia beets would be delicious as well.
3 medium red beets with greens still attached
1 1/2 T extra virgin olive oil
7 oz Greek yogurt
1 lemon, zest and juice
1 1/2 T tahini
1/4 C fresh chopped parsley
2 T slivered almonds
Salt and pepper to taste
Remove the beet greens and set aside. Wash the beets thoroughly and place on a double layer of aluminum foil. Coat with half the olive oil and season with salt and pepper to taste. Wrap the beets tightly and place in your wood oven to roast, rotating every so often. Cook the beets until they are tender when pierced with a knife, approximately 45 minutes.
Meanwhile, remove the stems from the beet greens and discard. Wash the greens thoroughly and then give them a rough chop. Heat a large saute pan at the mouth of your oven so that it doesn’t get too hot. Add the remaining olive oil and the greens, season with salt and pepper, and slowly wilt until tender, about 5 minutes. Set aside.
To make the sauce, whisk together the yogurt, lemon juice and zest, tahini and chopped parsley. Season to taste with salt and pepper and set aside.
Finally, use a small saute pan to toast the almonds in your wood oven until golden and fragrant, about 5 minutes. Allow to cool.
When the beets are cooked, remove from the oven and allow to cool until you can safely handle them. Using a kitchen towel (which will be pink forevermore) or paper towels, rub the skin off the beets. Slice the beets into wedges.
To plate, place a dollop of the yogurt mixture on your serving vessel. Mound the greens to one side, then top with the sliced beets. Sprinkle with the toasted almonds and serve.